I’m not sure when it happened, but it did…
My Dad always told us we should consider ourselves blessed to have just one true friend in our lives. I’ve been very blessed with so many wonderful friends who I love dearly, but there is one that I’m missing terribly right now.
Nine years ago, we met our neighbors three doors down. Our daughters became inseparable. Our sons, even despite their ten year age difference, became buddies. And the rest of us? Well, we just seemed to connect so easily.
As time has passed, we’ve shared holidays, birthdays, trips and dinners that have lasted late into the night. We’ve endured two hurricanes together, once without power for nine days where we pooled together any food we had left and ate and laughed by candlelight. We’ve been there for each other during illnesses, losing a parent, or just to let the dog out or water the plants.
It’s so hard for me to pinpoint the moment, but somewhere along the way, I forgot that we weren’t really related. They became family.
Today, we said goodbye for a while. Our dear friends have moved across the globe to Australia for two years. We couldn’t be more excited for them. I know they have the most fantastic adventure ahead, but…I’m broken-hearted. I miss them so much already and am counting the days until they return.
We celebrated my friend’s birthday a few weeks ago. This is the cake I baked for her. Two of her favorite desserts are coconut cake and Key lime pie. Not sure of which to make, I figured I’d combine the two into one cake. It has the tartness of Key lime and the sweet richness of coconut cake, yet it’s much lighter than most coconut cakes. I topped it off with a fluffy seven minute frosting in place of buttercream and lots and lots of shredded coconut.
Funny thing…yesterday, someone asked my friend and I if we were sisters. Yes, we are.
Coconut Key Lime Cake
Ingredients
- 3 cups cake flour sifted (12 oz.)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups sugar
- 2/3 cup butter softened
- 3/4 cup coconut water
- 1/4 cup Key lime juice
- 1 teaspoon vanilla
- 6 egg whites
- Coconut Key Lime Seven Minute Frosting
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 tablespoons coconut water
- 3 tablespoons Key lime juice
- 2 egg whites
- 1 1/2 teaspoons vanilla
- 2 1/2 to 3 cups shredded sweetened coconut
Instructions
- Spray 3 nine inch pans with baking spray. Line the bottoms with a parchment circle, then spray that a bit.
- Preheat your oven to 350 degrees.
- Whisk together the flour, baking powder and salt in a medium bowl.
- In a small measuring cup, combine the coconut water and the Key lime juice and set that aside.
- In a stand mixer, beat the butter and sugar for about three to four minutes. Add the vanilla and beat for just a few seconds. Add the flour mixture and alternate with the coconut water mixture.
- In a clean bowl, beat the egg whites to soft peaks.
- Fold the egg whites into the batter just until incorporated. Divide the batter into the three prepared pans. Bake at 350 degrees for 15 minutes. Test for doneness by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done.
- When done, cool the cakes in their pans for about 10 minutes. Turn them out and cool completely on a cooling rack.
- Prepare the frosting by combining all of the ingredients, except the vanilla in a heat proof bowl. Beat with a hand mixer for about a minute. Place the bowl over a pot of boiling water without letting the bottom of the bowl touch the water. Resume beating with your mixer for 7 minutes. Remove the bowl from the heat and beat in the vanilla.
- To assemble the cake, place one layer on a cake stand. I like to place three strips of parchment in a triangular shape under the outer edges of the cake for easy clean up. Then scoop about a 1/3 cup of frosting over the top and spread to the edges of the cake. Repeat with the next two layers. Frost the sides with the remaining frosting. Now, the fun part…get a handful of coconut and go around the sides of the cake, lightly pressing it into the frosting. You can cover just the sides, or the entire cake, like I did.
Notes
Adapted from Cooking Light’s Fresh Coconut Cake.
Did the 15 minutes work for anyone else. That was not near enough time to bake the cake, I ended up with a cake that the center fell out when turned over. Should say check with tooth pick for someone like me that was trying something new and followed everything to a T
I’m so sorry that your cake was not fully baked, Kay! How frustrating! You’re right, I should include testing with a toothpick for doneness in the recipe. Testing is such a habit for me, I forget to include it. I’ll update that now. Hope you get to try this again…it’s really delicious!
Hi there, this cake sounds delicious! I’d like to make it for my sons bday and just have a few short questions. Hoping you can help?
– how far in advance can i make the cake and still have it be moise?
– you think i can frost it the day before?
I think that’s it!
Thanks in advance, hp
I’m so happy you’ll be making this! I actually prefer my cakes made a day ahead. I think it’s more moist the next day. I’m not sure I’d make it any earlier than that. Just wrap the layers up and refrigerate until you are ready to frost. As far as this frosting, I’d frost the day you need the cake. This type of frosting doesn’t hold up as well as a buttercream. Hope that helps and happy birthday to your son!
Love both these flavors. Do you think a Key Lime Curd as a filling would be too much Lime flavoring?
Thanks so much, Christie! There’s no such thing as too much lime flavoring! :) Actually, that sounds wonderful! If you are concerned about it being too tart, you can omit the 3 tablespoons of lime juice in the frosting and use an additional 3 tablespoons of the coconut water. I’d love to hear back if you get a chance to make it!
This cake is to die for. The coconut and lime flavors both come through so nicely. One note about the sugar for the cake….it calls for 1 3/4 c, divided, but the directions do not specify when/how to divide it. I referred to the original Cooking Light recipe, where they use 1 1/2 c. + 2 T. in the cake, and save the remaining 2 T. to be beaten into the egg whites. Thank you for a great summery recipe!
Thanks so much for catching that Katrina! The error is actually in the word “divided”. I shouldn’t have use it (and will remove it now). I don’t actually divide the sugar in the cake at all. I just whip it all up with the butter. You can certainly divide and add some to the egg whites when whipping them if you like. Either way, it works! I’m thrilled you like this as much as I do and you’re so sweet to take the time to comment!
This looks amazing. About to give it a try for my mothers birthday!
Was just wondering if the t’s are teaspoons? Thanks :)
Glad to hear you’ll be making this Karen! You are correct, the small “t” is a teaspoon. Happy Birthday to your Mom!
Well, this recipe must be foolproof. I spilled my coconut water and had to replace some of it with plain water. Then, when I separated my eggs I got yolk in my whites, but they still whipped up fine. Then, since I didn’t have a hand mixer, I tried making the frosting with an immersion blender and it wouldn’t set. So, I threw it in the stand mixer after cooking to see what would happen and it came out great. Despite my stumbles and substitutions in the kitchen, the cake was fantastic. We thought it was even better the next day.
I’m so glad to hear that it all worked out Kristine! I love your story…because it is such a typical scenario in my own kitchen! Always! And I completely agree…it is better the next day. I usually do bake cakes the day before I need them…I think they become more moist and the flavors seem to come together.
Hi! I just realized I have Coconut Milk, not coconut water. I don’t suppose I can use that?
Hi Annette. Although I’ve only tested this recipe using coconut water, I’m a bit of a rebel when it comes to recipes…I’d try the coconut milk in the cake, but I’m not sure if it would work in the frosting. I could be wrong, but the fats in the coconut milk may not allow the egg whites to stiffen properly. I’d just use plain water in the frosting. I hope this helps. I’d love to hear about your results!
OMG, just read this. Im crying right now. So incredibly sweet. Gosh we feel the same way. Part of me wishes the two years was ending and we were coming home. I know I shouldn’t wish it away and I wouldn’t if it wasn’t for you guys. Just remember June 21st.
I’ve been counting down…264 days!
Such great story, Caroline!! Friendships like that are truly amazing, and such a blessing. I can totally understand where you’re coming from….I’m an only child, and always wished I had siblings, but I have two really close girlfriends who I’ve known almost my whole life, and somewhere along the way they sort of became like the sisters I never had. If you have the chance you should visit your friends in Australia…..it is an absolutely beautiful place!!
Your cake is gorgeous!
Awww, thanks so much Kelli! Isn’t it wonderful to have friends like that in your life? We are planning on going to see them next summer! There is no way I’m going two years without seeing them! :D